Heat a little olive oil in a pan. Add the eggplant and cook until golden-brown on all sides. Remove and place in a bowl.
Heat some more olive oil over medium heat. Add the onion and garlic and fry for one minute, then add the tomatoes and eggplant and stir well.
Stir through the basil, salt and pepper and simmer for 20 minutes.
Meanwhile, in a large saucepan bring 1L water to the boil and add 1 tsp salt and 1 tbsp oil. Once boiling, add pasta and cook for 8-10 minutes, stirring occasionally.